Teriyaki Jerky Recipe

Teriyaki Jerky: A Deliciously Addictive Snack

My first attempt at jerky was a complete disaster. I envisioned perfectly chewy, savory strips, but ended up with something closer to shoe leather. Undeterred, I embarked on a jerky-making mission, determined to unlock the secrets to a truly great batch. It took a few tries, but eventually, I stumbled upon a recipe that transformed tough game meats into an unbelievably tender and flavorful snack. This teriyaki jerky recipe, with its blend of sweet, salty, and smoky notes, has become a family favorite, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Marinating Time: 8-24 hours
• Cook Time: Approximately 8 hours
• Servings: 6-8
• Yield: Approximately 1 pound jerky
• Dietary Type: Can be Gluten-Free (see notes below)

Ingredients

• 1 tablespoon brown sugar
• ½ teaspoon salt
• 1 teaspoon onion powder (not onion salt)
• ½ teaspoon garlic powder (not garlic salt)
• ¼ teaspoon fresh ground black pepper
• ⅔ cup teriyaki marinade (ensure gluten-free if needed)
• ½ cup orange juice
• ¼ cup water
• 1 tablespoon honey
• 1 teaspoon soy sauce (tamari can be substituted for gluten-free option)
• 1 teaspoon liquid smoke
• ¼ cup Coke (regular)
• 1 lb venison or beef (flank steak or top round work well)

Equipment Needed

• Large Ziplock Bag
• Whisk
• Dehydrator
• Sharp Knife or Meat Slicer
• Dehydrator Trays

Instructions

1. In a medium bowl, combine the brown sugar, salt, onion powder, garlic powder, and black pepper.
2. Whisk in the teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke until well blended.
3. Pour the marinade into a large Ziplock bag.
4. Slice the venison or beef into ¼ to ½ inch thick slices, against the grain. This is crucial for tender jerky. A meat slicer makes this easier, but a sharp knife will work just fine.
5. Add the sliced meat to the Ziplock bag containing the marinade.
6. Pour the Coke into the bag with the meat and marinade.
7. Mix everything together thoroughly, ensuring that all the meat is well coated in the marinade.
8. Seal the Ziplock bag, pressing out as much air as possible.
9. Marinate in the refrigerator for 8 to 24 hours. For a more intense flavor, marinate for the full 24 hours. I often prepare the marinade in the morning and let it sit overnight.
10. After marinating, strain the meat, discarding the marinade and the Ziplock bag.
11. Arrange the meat slices on the dehydrator trays in a single layer, making sure the pieces do not overlap.
12. Dehydrate at 160°F (71°C) for approximately 8 hours, or until the jerky is done. The exact dehydration time will depend on the thickness of the meat and the efficiency of your dehydrator.
13. To check for doneness, the jerky should have no signs of redness and should be pliable enough to bend in half without breaking. If it snaps easily, it is over-dried.

Expert Tips & Tricks

• Choosing Your Meat: The quality of your meat greatly affects the final product. Look for lean cuts like flank steak, top round, or even sirloin. Trim away any excess fat before slicing, as fat can become rancid during the dehydration process.
• Marinating Magic: Don’t skimp on the marinating time! This allows the flavors to penetrate the meat and tenderize it.
• Even Slicing is Key: Consistent thickness is essential for even drying. Unevenly sliced meat will result in some pieces being over-dried while others are still too moist.
• Paper Towel Trick: Before placing the marinated meat on the dehydrator trays, pat them dry with paper towels. This helps to speed up the dehydration process.
• Rotating Trays: Rotate the dehydrator trays every few hours to ensure even drying.

Serving & Storage Suggestions

Teriyaki jerky is a fantastic snack to enjoy on its own. It’s perfect for hiking, road trips, or simply satisfying those afternoon cravings. You can also chop it up and add it to salads or trail mixes for an extra boost of protein and flavor.

To store, place the jerky in an airtight container or Ziplock bag. It will keep at room temperature for up to 1-2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 3 months. If you notice any signs of spoilage (unpleasant odor or mold), discard the jerky immediately.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	1.9 g	2%
Saturated Fat	0.7 g	3%
Cholesterol	63.5 mg	21%
Sodium	1509.6 mg	62%
Total Carbohydrate	13.9 g	4%
Dietary Fiber	0.2 g	0%
Sugars	12.3 g	49%
Protein	19.4 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Spicy Teriyaki: Add a pinch of red pepper flakes or a dash of Sriracha to the marinade for a spicy kick.
• Ginger Teriyaki: Grate a small piece of fresh ginger into the marinade for a warm, aromatic flavor.
• Pineapple Teriyaki: Substitute the orange juice with pineapple juice for a tropical twist.
• Low-Sodium: Use low-sodium teriyaki marinade and soy sauce to reduce the sodium content.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of meat?
A: Yes, you can experiment with other lean meats like chicken breast or turkey breast. Just be sure to adjust the dehydration time accordingly.

Q: My jerky is too dry. What did I do wrong?
A: Over-drying can happen if the meat is sliced too thinly or dehydrated for too long. Check for doneness frequently and remove the jerky from the dehydrator as soon as it’s pliable.

Q: Can I make this jerky in the oven?
A: Yes, you can. Set your oven to the lowest possible temperature (ideally around 170°F or 77°C) and place the meat on wire racks set inside baking sheets. Prop the oven door slightly open to allow moisture to escape. The drying time will be longer than with a dehydrator, so keep a close eye on it.

Q: How do I prevent the jerky from getting moldy?
A: Proper dehydration is crucial to prevent mold growth. Ensure the jerky is thoroughly dried and stored in an airtight container.

Q: Can I use honey substitutes?
A: Yes, you can use agave nectar or maple syrup as a substitute for honey. The flavor will be slightly different, but still delicious.

Final Thoughts

I hope you enjoy making this teriyaki jerky as much as my family and I do. It’s a fun and rewarding culinary adventure, and the end result is a truly satisfying snack that you can feel good about. Don’t be afraid to experiment with different flavors and ingredients to create your own unique version. I’d love to hear about your jerky-making experiences and any variations you come up with. Happy dehydrating!